Herb Corn Muffins

Adding a few ingredients to an unassuming box of corn muffin mix creates an easy side dish. Try these Herb Corn Muffins on the side of your favorite chili, turkey dinner, or even for breakfast.

(PS this post is NOT sponsored, but does contain affiliate links.)

My love and nostalgia for Jiffy Corn Muffin mix is well documented. I had a chance to call the CEO to learn more about the company. The easy-going nature of the leader of this iconic brand made me love the product more in a way that my usual style of “seasonal and lets see what’s at the farmer’s market” style of cooking can’t explain.

At the same time, I can’t help but try to dress up a classic recipe a little bit. The blank slate that corn muffins offer make them the perfect vessel for any leftover herbs you have laying around. I happened to have parsley and oregano (leftover from making this Turkey Roulade and the Roasted Delicata Squash with Herb Pesto), so in they went! Tarragon, dill, or basil would also be great in this recipe. For additional texture, I added some fresh corn. If you plan to make this recipe at a time when fresh corn isn’t available, frozen corn would also work well in this recipe.

The traditional recipe makes 6 muffins, but adding the corn and herbs stretches the batter to 8 standard-size muffins. For baking, I use these silicone muffin molds. Living in a tiny space means each kitchen purchase has to be thoughtful, so I liked that these can be stacked and that I can just throw them in the dishwasher to clean (they fit great on the top rack!) If you like, you can just grease your muffin tin or mold with butter or oil, but I always seem to get better results with paper liners.